Soft and Chewy Oatmeal Raisin Cookies Recipe

These soft and chewy oatmeal raisin cookies are the definition of nostalgic comfort. They’ve got golden edges, irresistibly tender centers, and just the right pop of sweetness from plump raisins. Whether you’re baking for a cozy afternoon treat or prepping lunchbox goodies for the week, this is a recipe you’ll find yourself coming back to over and over again. Best part? They come together in under 30 minutes and yes, your kitchen is going to smell amazing.

Why You’ll Love This Recipe

• Incredibly Soft and Chewy: Perfectly baked with golden edges and soft, melt-in-your-mouth centers.
• Simple Ingredients, Big Flavor: No fancy tricks here—just pantry staples that deliver every time.
• Perfectly Spiced: A hint of cinnamon brings a cozy warmth that makes these extra addictive.
• Customizable Goodness: Prefer nuts? Want to swap in chocolate chips? Go for it—this dough is super versatile.

Ingredients

Here’s what you’ll need to make these cozy oatmeal raisin cookies:

• Old-Fashioned Rolled Oats: Gives the cookies their hearty, chewy texture.
• All-Purpose Flour: Provides structure to the cookie dough.
• Baking Soda: Helps the cookies rise and stay fluffy.
• Ground Cinnamon: Adds a warm, nostalgic flavor that pairs beautifully with the raisins.
• Salt: Enhances all the other flavors—don’t skip it.
• Unsalted Butter (softened): The rich base that gives these cookies their buttery bite.
• Brown Sugar: Adds depth and moisture with its molasses-y richness.
• Granulated Sugar: Balances the sweetness and helps with crisp edges.
• Large Egg: Binds everything together and gives the cookies structure.
• Vanilla Extract: Adds that warm, cozy aroma we all love in baked goods.
• Raisins: Sweet, chewy bursts in every bite—plump them up beforehand for extra magic.
• Chopped Walnuts or Pecans (optional): For a satisfying crunch if you’re feeling a little extra.

Note: Full ingredient measurements and instructions are in the recipe card below!

How to Make the Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat—makes cleanup a breeze.

Step 2: Plump the Raisins (Optional but Worth It)

If you want ultra-soft, juicy raisins (and who doesn’t?), soak them in warm water for 10 minutes. Drain and pat dry before using.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set that aside for now.

Step 4: Cream the Butter and Sugars

In a large bowl, beat the softened butter with brown and white sugars until the mixture is light and fluffy—this takes about 2–3 minutes. A hand or stand mixer works great here.

Step 5: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until the mixture is smooth and creamy.

Step 6: Combine Wet and Dry

Gradually add the dry mixture to the wet ingredients, mixing on low speed just until everything is combined. Don’t overmix—we want tender cookies!

Step 7: Stir in the Raisins (and Nuts if Using)

Gently fold in the raisins and chopped nuts with a spatula or wooden spoon. The dough should look thick and a little rustic.

Step 8: Scoop and Space

Drop rounded balls of dough onto the prepared baking sheet using a tablespoon or cookie scoop. Leave about 2 inches between each one to give them room to spread.

Step 9: Bake to Perfection

Bake for 9–11 minutes, just until the edges are lightly golden. The centers should look a little underdone trust me, they’ll finish setting as they cool.

Step 10: Cool and Enjoy

Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Or sneak one while they’re still warm no judgment here.

Pro Tips for Making the Recipe

• Soak the Raisins: This little step makes a big difference in texture and flavor.
• Don’t Overbake: The cookies will look soft in the center—pull them out anyway! They’ll firm up as they cool.
• Chill for Thicker Cookies: If you prefer a chunkier cookie, pop the dough in the fridge for 30 minutes before baking.
• Customize Freely: Swap raisins for chocolate chips, dried cranberries, or chopped dates if you like a twist.

How to Serve

These cookies are pure comfort on their own, but here are a few ways to make the moment even sweeter:

• Classic Combo: Pair with a cold glass of milk (or your fave dairy-free option).
• Warm Treat: Reheat for 10 seconds in the microwave for that just-baked softness.
• Cookie Sandwiches: Spread a little cream cheese frosting or nut butter between two cookies—next level.

Make Ahead and Storage

Storing Leftovers

Store cookies in an airtight container at room temperature for up to 5 days. Pop a slice of bread in the container to keep them soft!

Freezing

Freeze baked cookies for up to 3 months. You can also freeze unbaked dough balls—just bake straight from frozen, adding 1–2 extra minutes.

Reheating

Warm a cookie in the microwave for 10–15 seconds to bring back that fresh-baked feel.

FAQs

Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer and less chewy. Old-fashioned oats give the best hearty bite.

Do I have to soak the raisins?
Not at all—but it really does boost their flavor and juiciness. It’s a simple step that’s totally worth it!

Can I make these cookies gluten-free?
Yes! Just use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats.

Why are my cookies flat?
It could be that your butter was too soft or the dough was too warm. Try chilling the dough for thicker, puffier cookies.